Pesto Sauce with Walnuts
Ingredients 1. 2 cups basil leaves 2. 1/2 to 2/3 cup walnuts 3. 2 cloves garlic 4. 1/2 cup olive oil 5. 1/2 cup parmesan cheese 6. 4 tsp lemon juice 7. 1/2 tsp salt 8. 1/2 tsp black pepper Method Blender all ingredients in food processor or blender. If the paste is too thick, add some olive oil. Note 1. Store the pesto in a jar with a tight-fitting lid in the refrigerator for up to 5 days. 2. To prevent pesto sauce from turning dark and oxidising, pour olive oil over the top of the pesto to cover it so that none of the basil is in contact with the air.
